Salmon & Crab Stuffed Phyllo Recipe
Don’t let the simple name fool you; this is a dish sure to impress! We are going for a Greek theme with this. Not difficult to make, especially when you can pick up the Phyllo all ready made at the grocery store. Take your time with each step and you will be rewarded with a fabulous meal. As always, use as much organic as possible!
Salmon & Crab Stuffed Phyllo | Ingredients:
- 2 Salmon Steaks or same approx. weight of other Salmon pieces
- ¼ C White Wine
- 1 tsp Lemon Dill Seasoning
- 1 600g pouch of Crab Meat – rinsed thoroughly and broken into chunks
- 3 C chopped Spinach
- 3 chopped Green Onions
- 5 chopped Mushrooms
- 1 Tbsp Butter
- ½ C rinsed & crumbled Feta – I used goat feta
- ½ C Parmesan
- 3 tsp Lemon Dill Seasoning
- Olive Oil
- 1 package thawed Phyllo Pastry – in the freezer section at the grocery store
Salmon & Crab Stuffed Phyllo | Béchamel Sauce:
- 2 ½ Tbsp Flour
- 2 Tbsp Butter
- 2 C Milk
- 1 tsp Sea Salt
- 1 ½ tsp Lemon Dill Seasoning
Salmon & Crab Stuffed Phyllo | Directions:
Pull any bones out of the Salmon, usually easiest to do while still slightly frozen or when fully cooked. Sprinkle thawed Salmon with Lemon Dill Seasoning. Put Salmon in covered pan on stove, with enough water to cover bottom of pan, add more hot water as needed. Don’t let it cook dry of water. Add the wine into pan when Salmon is half cooked. Cook Salmon until it flakes apart with a fork. Break the Salmon apart into pieces once cooked.
Lightly saute the Spinach, Onions and Mushrooms in Butter until softened. Combine the
Salmon, Crab, Feta, Parmesan, Lemon Dill Seasoning into the Spinach mixture, stir together gently until all mixed.
Lay out the thawed Phyllo sheets, one at a time. Brush a light coating of Olive Oil on each layer of the pastry. Layer the pastry with 4 sheets, with the Olive Oil between each layer. In the center of the top layer place 3 Tbsp of the Salmon, Crab and Spinach mixture. Fold over, to completely enclose the Salmon mixture with pastry. Brush lightly with Olive Oil to hold edges down. Place on a baking sheet. I like to line my cookie sheets with aluminum foil. Brush with a light coating of Olive Oil.
Put in oven at 350 C on lower rack. Let bake until tops are golden brown.
While the Salmon is cooking in the oven, make the Béchamel Sauce. In a frying pan, melt the butter. Add the flour to the melted butter. Mix until smooth. Let cook approx. 6 or 7 minutes, stirring constantly. Butter and Flour should become a light golden brown. Pour the milk into a saucepan. Heat the milk to almost boiling. Let the milk heat while stirring the Butter and Flour. Stir occasionally, do not let it scald. Add the milk to the pan with the Flour and Butter. Add 1 cup at a time. Whisk in Milk until very smooth. Boil and whisk continuously for approx. 10 minutes until thickened. Add 1 tsp salt and 1 ½ tsp of Lemon Dill Seasoning.
Remove Salmon pastries from oven. Place each pastry on individual plates and pour Béchamel sauce on top of the pastry. Serve hot.
That’s it ………..Enjoy!
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